Baked Greek Sweet Potatoes
with sun-dried tomato pesto / arugula salad

Name: Baked Greek Sweet Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp Vinegar, balsamic; 1 tsp Honey; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 4 oz Arugula; 1/2 cup Sun-dried tomatoes in oil, drained and rinsed; 1 clove Garlic, peeled; 1/4 cup Pecan halves; 1/2 oz Arugula; 1 1/2 Tbsp Oil, olive; 1 Tbsp Water; 1 1/2 lb Sweet potatoes, peeled and cubed; 1/4 cup Olives, kalamata, pitted, chopped; 2 Tbsp Parsley, chopped; for roasting Foil; 1 Tbsp Oil, olive; 1 tsp Italian seasoning; 1/3 cup Sun-dried tomato pesto (ingredients listed separately); 2 Tbsp Pine nuts (sub slivered almonds)

Active: 25 Total: 45

Original GF Paleo Vegetarian

This meatless meal was such a hit when we first featured it as a vegetarian option that it has become a favorite for all diet types. A robust sauce made from sun-dried tomatoes gives the dish loads of flavor.

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Balsamic Arugula Salad:

Vinegar, balsamic - 2 tsp
Honey - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Arugula - 4 oz

Sun-Dried Tomato Pesto:

Sun-dried tomatoes in oil - 1/2 cup , drained and rinsed
Garlic - 1 clove , peeled
Pecan halves - 1/4 cup
Arugula - 1/2 oz
Oil, olive - 1 1/2 Tbsp
Water - 1 Tbsp

Baked Greek Sweet Potatoes:

Sweet potatoes - 1 1/2 lb , peeled and cubed
Olives, kalamata, pitted - 1/4 cup , chopped
Parsley - 2 Tbsp , chopped
Foil - for roasting
Oil, olive - 1 Tbsp
Italian seasoning - 1 tsp
Sun-dried tomato pesto (ingredients listed separately) - 1/3 cup
Pine nuts - 2 Tbsp (sub slivered almonds)

Prep

Make pesto - Double if making Thursday's meal. (Note: If prepping right before cooking, get potatoes in the oven before making pesto.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil or a splash of water. Season to taste with salt and pepper. (Can be made up to 5 days ahead)
Potatoes / Olives - Prep as directed. Store separately. (Can be done up to 4 days ahead)
Parsley - Chop parsley.

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Make

Heat oven to 425F / 218C degrees.
Spread potatoes out onto a sheet pan and cover tightly with some foil. Cook potatoes for 12 minutes, then remove foil and toss with olive oil (portion for potatoes), Italian seasoning, and some salt and pepper.
Return pan to oven and continue cooking potatoes, uncovered, until tender, ~10 minutes.
Remove from oven again and top with pesto (reserve half if doubled for Thursday), olives, and pine nuts. Return to oven and continue cooking until nuts are golden brown ~5 minutes more.
When potatoes are nearly done roasting, whisk together vinegar, honey, mustard, and olive oil (portion for salad) in a mixing bowl. Add arugula (portion for salad) on top and toss just before serving.
Top potatoes with parsley and serve with arugula salad on the side. Enjoy!

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